1 Tablespoons olive oil
1 green bell pepper, diced
½ cup onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14.5 ounces) can stewed tomatoes
1 (8-ounce can) tomato sauce
1 cup chicken broth
1 Tablespoon chili powder
1 Tablespoons Worcestershire sauce
1 pound large shrimp, peeled and deveined
1 Tablespoon cornstarch
1 Tablespoon water
In a medium-sized skillet over medium-high heat add the olive oil. Add in bell pepper, onion and celery and cook until tender.
Add in stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce. Add shrimp and cover and let simmer for about 5-7 minutes until the shrimp are cooked through. Mix together the cornstarch and water and stir into the sauce and cook for an additional 1-2 minutes to let the sauce thicken.
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